Tandoori Chicken Salad Recipe

Not your same old chicken salad. Definitely a more zesty version here. Raisins, pineapple, mint sprigs, and more. Topped with a tangy Indian-style dressing. Requires a bit of work, but well worth the effort!

How to make it

Combine honey mustard dressing, curry powder and ground cumin in a small sized bowl. Place in the refrigerator, covered, until ready to serve.

In a baking dish, stir together garam masala, yogurt, and lemon juice. Add the chicken to the dish, turn to coat well. Cover, and refrigerate for at least 1 hour, turning from time to time.

Preheat an outdoor grill at high heat. Oil the grill grate, lightly with a brush and grill chicken until done, around 6-8 minutes per side.

Mix together pineapple, onion, raisins, and almonds in a small sized bowl.

Now, in a large bowl, mix the greens with dressing and 3/4 of the pineapple mixture. Separate the salad evenly among 4 plates and sprinkle equal amounts of the almond mixture onto each salad. Place the grilled chicken on top of each, then garnish with a mint sprig and a lime wedge. Serve.